Hand-harvested Barbera vines planted in the 1950s, fermented with native yeasts in concrete and aged in the same tanks. Sulfur only at destemming, none thereafter. Bottled by hand unfined and unfiltered the following year. 2020 gave a harvest of balance — ripe fruit matched by fresh acidity. Nose of sour cherry, balsamic notes, and dried flowers. On the palate, the fruit is brighter and more present than with the Dolcettos.